Meringue and production method thereof.

Problem to be solved. To provide a meringue that can suppress cracking or chipping while keeping traditional taste and texture even when it is baked using a general-purpose heating device, and a production method of such a meringue. Solution. A meringue dough 1 for a decorative meringue 40 contains egg white 10, and dry granulated sugar powder (first sugar 21) as sugar 20. The first sugar 21 is granulated sugar powder obtained by removing substantially completely moisture contained in the granulated sugar powder by heating the granulated sugar powder at a high temperature of 150 °C or higher in an oven or the like and by maintaining it in an approximately dehydrated state while keeping it a high temperature state so as not to newly absorb water vapor in the atmosphere.